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Pitaya enzyme raw stock and preparation method thereof

A technology of dragon fruit enzyme and fruit pulp, applied in the field of food processing, can solve the problems of high cost, low SOD content and the like

Inactive Publication Date: 2017-06-27
GUANGXI QINZHOU MASHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dragon fruit ferment that obtains like this, SOD content is lower, and cost is higher

Method used

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  • Pitaya enzyme raw stock and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of pitaya ferment protoplasm, comprises the steps:

[0034] 1) Pre-treatment: Procure or collect mature dragon fruits planted and harvested in non-toxic areas, remove stems, trim leaves, screen out moldy, worm-eaten, and raw fruits, and clean them by blowing and turning them in a fruit washing machine;

[0035] 2) Pulping and separation: put the cleaned fruit into the crushing separator through the hoist, separate the peel, pulp and core, and adjust the refraction of the punched pulp to 9%;

[0036] 3) Yeast fermentation: put brown sugar, pulp obtained in step 2), and pure water into the tank according to the weight ratio of 1:4:6, add yeast strains at 0.15g / L for alcohol fermentation, temperature 30°C, time 10-15 days, subject to the alcohol content reaching 4% vol, after the fermentation is completed, sample inspection is carried out every 3 days, and records are made;

[0037] 4) Acetic acid bacteria fermentation: step 3) After the fermentatio...

Embodiment 2

[0047] The preparation method of pitaya ferment protoplasm, comprises the steps:

[0048] 1) Pre-treatment: Procure or collect mature dragon fruits planted and harvested in non-toxic areas, remove stems, trim leaves, screen out moldy, worm-eaten, and raw fruits, and clean them by blowing and turning them in a fruit washing machine;

[0049] 2) Pulping and separation: put the cleaned fruit into the crushing separator through the hoist, separate the peel, pulp and core, and adjust the refraction of the punched pulp to 9%;

[0050] 3) Yeast fermentation: Put brown sugar, pulp obtained in step 2), and pure water into the tank according to the weight ratio of 1:4:6, add yeast strains at 0.15g / L for alcohol fermentation, temperature 30°C, time 10-15 days, subject to the alcohol content reaching 4% vol, after the fermentation is completed, sample inspection is carried out every 3 days, and records are made;

[0051] 4) Acetic acid bacteria fermentation: step 3) After the fermentatio...

Embodiment 3

[0061] The preparation method of pitaya ferment protoplasm, comprises the steps:

[0062] 1) Pre-treatment: Procure or collect mature red dragon fruit planted and harvested in non-toxic areas, remove stems, trim leaves, screen out moldy, worm-eaten, and raw fruits, and clean them by blowing and turning in a fruit washing machine;

[0063] 2) Pulping and separation: put the cleaned fruit into the crushing separator through the hoist, separate the peel, pulp and core, and adjust the refraction of the punched pulp to 9%;

[0064] 3) Yeast fermentation: Put brown sugar, pulp obtained in step 2), and pure water into the tank according to the weight ratio of 1:4:6, add yeast strains at 0.15g / L for alcohol fermentation, temperature 30°C, time 10-15 days, subject to the alcohol content reaching 5% vol, after the fermentation is completed, sample inspection is carried out every 3 days, and records are made;

[0065] 4) Acetic acid bacteria fermentation: step 3) After the fermentation ...

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Abstract

The invention discloses pitaya enzyme raw stock and a preparation method thereof. The method includes steps: 1) pretreatment, namely raw material acceptance and cleaning; 2) pulping and separating, to be more specific, pulping cleaned fruits; 3) yeast fermentation, to be more specific, performing yeast fermentation after component adjustment of pulp obtained at the step 2); 4) acetobacter fermentation, to be more specific, performing liquid-residue separation after fermentation at the step 3) is finished, and carrying out acetobacter fermentation; 5) lactobacillus fermentation, to be more specific, after fermentation at the step 4) is finished, heating to 100 DEG C, keeping for 5min, cooling to 4-7 DEG C within 5min, standing, and after the temperature reaching the room temperature, inoculating the obtained material with lactobacilli to realize fermentation; 6) clarifying, ageing, blending, filling, sterilizing and packaging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to pitaya enzyme puree and a preparation method thereof. Background technique [0002] Pitaya, also known as fairy fruit, sesame fruit, red dragon fruit, etc., is called dragon fruit because of its soft scales on the outside of the fruit, which are like dragon whiskers. It is native to the cactus in the desert areas of Central America such as Mexico. Family (Cacataceae) triangular prism (also known as Tianchi genus) succulent plants. At present, there are three main types on the market: red-skinned and white-fleshed, red-skinned and red-fleshed, and yellow-skinned and white-fleshed. Among them, the red-skinned and white-fleshed dragon fruit is the most widely planted. [0003] Dragon fruit is a cool fruit. Under natural conditions, the fruit matures in summer and autumn, and is sweet and juicy. Dragon fruit is rich in nutrients and has unique functions. There a...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L33/00A23L5/00
CPCA23V2002/00A23V2200/30A23V2300/24A23V2250/76A23V2250/28A23V2250/5086
Inventor 陈君苏远程韦卓定梁海平罗丽丹郑翱毅
Owner GUANGXI QINZHOU MASHI FOOD
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